Slow Cooker Chicken Enchilada Chili

By á-3514

Ingredients

• 1-1/4 lbs. boneless, skinless chicken thighs
• 1 medium onion, chopped (1/2 cup)
• 1 medium yellow or green bell pepper, chopped (1 cup)
• 2 cans (14.5 ounces each) stewed tomatos with garlic and onion, undrained
• 2 cans (15 to 16 ounces each) chili beans in sauce, undrained
• 1 can ( 10 oz.) Old El Paso enchilada sauce
• 1/3 cup sour cream
• 2 tbsp chopped fresh cilantro

Preparation

Step 1

1. Spray 4 to 5 quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.

2. Cover and cook on low heat setting 7 to 8 hours.

3. Stir mixture to break up chicken. Top each serving with sour cream and cilantro.